Welcome to the Plantafood KITCHEN STUDIO

Healthy and delicious recipe ideas

Our team member Stefan Schulz is a trained chef and enthusiastic spirulina fan. Conjuring up culinary delights that ensure a healthy and balanced diet is his real passion.

He has created some stunningly delicious spirulina dishes for you, and we have been able to extract the “secret ingredients” from him.

We have compiled the first three spirulina recipes for you. Mr Schulz promises there is more to follow. Something we are delighted by, and we hope that you have plenty of fun while cooking!

Plantafood KITCHEN STUDIO: Healthy and delicious recipe ideas

Pea soup with spirulina

Plantafood kitchen studio: Pea soup with spirulina

Plantafood Medical wishes you "bon appétit"!

Ingredients:

  • 1 onion
  • 1 clove of garlic
  • 500 g green peas
  • 1 bunch of parsley
  • 1 l water
  • 50 ml coconut or soy milk
  • 1 - 2 tsp spirulina
  • 1 tsp salt
  • A pinch of pepper

Method:

  1. Cut the onion into cubes and sweat in the pan until transparent.
  2. Cook the peas until soft and drain.
  3. Add the cooked peas with crushed garlic and chopped parsley. Fry everything together for approximately 5 minutes.
  4. Add water and milk and cook for 10 minutes.
  5. Add the spirulina and stir.
  6. Puree everything.

Aubergine and paprika dip

Plantafood kitchen studio: Aubergine and paprika dip

Plantafood Medical wishes you "bon appétit"!

Ingredients:

  • 2 aubergines
  • 2 courgettes
  • 1 red pepper
  • 2 small onions
  • 4 tbsp yoghurt
  • 1 tbsp sour cream     
  • 2 cloves of garlic
  • A pinch of salt and pepper
  • A knife tip of chilli powder
  • 2 tsp spirulina powder
  • 2 tbsp olive oil

Method:

  1. Wash and dry aubergines, courgette and peppers.
  2. Cut the aubergines, courgette and peppers in half.
  3. Prick holes in the flesh using a fork.
  4. Lightly coat the aubergines, courgettes, peppers, onions and garlic with olive oil and place on a baking tray. Bake in a preheated fan oven at 200C° for 35 minutes; then allow to cool for 15 minutes.
  5. In a bowl, scrape out the flesh of the aubergines and puree the remaining ingredients – except the olive oil.
  6. Stir in the olive oil.
  7. Let the dip ingredients infuse for roughly 30 minutes.

Spirulina with sour cream

Plantafood kitchen studio: Spirulina with sour cream

Plantafood Medical wishes you "bon appétit"!

Ingredients:

  • 200 g sour cream
  • 5 g spirulina
  • A pinch of salt and pepper
  • 2 g garlic powder
  • Half tsp olive oil

Method:

  1. Mix the sour cream and olive oil
  2. Then mix in the remaining ingredients
  3. Season to taste

Are you interested in discovering other dishes, or have you developed your own recipes?

Then feel free to write to us at cookingstudio@plantafood.com. If possible, we will rustle up your recipes and, if you wish, publish them with your name attached. We look forward to receiving your ideas.